I love cake. It’s always been my default treat but over the last 6 months I’ve cut down. Not entirely sure why. In part it could be because I recently enjoyed my BIG 6.0 birthday and this was the cake

Leaving aside the rather dodgy way the head is tilting (the inappropriate humorist in me thought: ‘ah ha the ISIS on the cake’) the thing is it was HUGE. Even for my ravenous cake mad family. So I’m in a dilemma. How do I make sure something so marvellous isn’t wasted? I want to enjoy it over and over. You just do, don’t you?

It’s the same with the Bloggers Bash. We want to keep enjoying it, make sure we extract every juicy morsel from it. That’s why we’ve upped the ante and introduced a

COMPETITION

You may have seen Sacha ‘Call Me Sir’ Black’s post on the subject. Here’s a nice little link.

Okay, so there are some rules. Word count, must be in a blog post but the one that you must get your heads around is the

CLOSING DATE

1st March 2017 People.

And like with cake there are sumptuous surprises, all so unexpected so the entrance fee is worth it (yep, okay a kind of catch, like the icing on mine – I’m not big on slabs of green sugar, TBH – but the money goes to make sure the Bash itself is the best it can be. Really.)

So, go on, enter away. It’s dead simple, you’ll love it whatever you blog about and you’ll get loads of prizes. And if you come to the Bash itself on

10th June 2017

I may even bake you the cake of your choice….

Okay, I know you want to know what I did with so much leftover cake. Initially I froze it in slabs – it’s carrot cake, basically. Then, when the moment was right I:

pulled the slabs out

defrosted them until I could crumble them up

forked into the crumbs a tub and a bit of cream cheese – a matter of choice but it has to be enough to enable you to roll the crumb/cheese mix into small balls

rolled out the little balls

rechilled said balls in teh fridge for a short while

melted some chocolate (I used plain, milk and white) but again your call, just use decent chocolate

using two skewers turned the cake balls until covered in chocolate

tossed some in desiccated coconut

and laid them out on a sheet of grease-proof paper

before popping back in the fridge to set

Tada!! Chocolate cake truffles to die for.

Which if they last you can refreeze until you need them.

Much like Sacha….

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About TanGental

My name is Geoff Le Pard. Once I was a lawyer; now I am a writer. I've published three books - Dead Flies and Sherry Trifle, My Father and Other Liars and Salisbury Square. In addition I published an anthology of short stories, Life, in a Grain of Sand this summer. A fourth book will be out soon. This started life as a novel in a week on this blog and will follow later this year.
I blog about all sorts at geofflepard.com and welcome all comments. These are my thoughts and no one else is to blame. If you want to nab anything I post, please acknowledge where it came from.

A timely reminder – must get my post written and submitted.
Personally, I don’t mind what colour my sugar is, so I’d have just eaten the cake as it was. Clearly, you have a greater sense of sophistication than me, Geoff. Very creative.
And it’s nice that you can find wordplay that satisfies the sick of mind